26 THAI KITCHEN

Observed TCS foods (see asterisk* items) holding above 41F in the prep top cooler, reach-in cooler, counter top table, and walk-in cooler in main kitchen. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS: Items discarded.

Observed parcooked chicken cooling at a rate that would not reach 41f within 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC will place chicken in reach in freezer to rapidly cool to 41F.

Observed build-up of white/pink slime or substance inside of the ice machine in the front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Facility did not have a thermometer on site to take temperatures of food items. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures .

Observed only hand sink in main kitchen draining very slowly and leaking from the pipes. C/A: A plumbing system shall be maintained in good repair.

OBSERVED TOFU NOT COOLING AT THE PROPER TIMES/TEMPERATURES ON THE COUNTER IN THE MAIN KITCHEN. OBSERVED PAN OF SLICED CHICKEN NOT COOLING AT THE PROPER TIMES/TEMPERATURES IN THE PREP TOP COOLER IN THE MAIN KITCHEN.

C/A: WHEN COOLING, COOKED TCS FOODS SHALL COOL FROM 135F TO 70F WITHIN 2HRS AND 70F TO 41F WITHIN 4 HRS; WHEN PREPARED FROM AMBIENT TEMPERATURE, TCS FOODS SHALL COOL TO 41F WITHIN 4HRS

COS: PIC PLACED PAN OF SLICED CHICKEN AND TOFU ON FLAT PANS AND PLACED IN WIC TO CONTINUE COOLING

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF THE 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIEINCING THEM/DIAGNOSED WITH

C/A: THE PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF THE 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIEINCING THEM/DIAGNOSED WITH BY A DOCTOR

COS: EHS DISCUSSED THIS RESPONSIBILITY WITH THE PIC AND INFORMED THEM OF THEIR RESPONSIBILITY TO BE ABLE TO DEMONSTRATE KNOWLEDGE OF THE 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIEINCING THEM/DIAGNOSED WITH

PIC NOT ABLE TO DEMONSTRATE AWARENESS TO NOTIFY THE HEALTH DEPARTMENT IF EMPLOYEES ARE JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

C/A: PIC SHALL BE ABLE TO DEMONSTRATE AWARENESS TO NOTIFY THE HEALTH DEPARTMENT IF EMPLOYEES ARE JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

COS: EHS DISCUSSED WITH PIC THEIR RESPONSIBILITY PIC TO NOTIFY THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

OBSERVED CHICKEN WINGS IMPROPERLY COOLING IN PLASTIC CONTAINER WITH LID ON STORED IN PREP TOP COOLER 2. OBSERVED TOFU IMPROPERLY COOLING WRAPPED IN PLASTIC BAG STORED IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED SLICED CHICKEN IMPROPERLY COOLING TIGHTLY PACKED WITH A LID AND STACKED IN THE PREP TOP COOLER IN MAIN KITCHEN

C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.